Correlation of T<sub>2</sub> NMR with T g / T and viscosity. [PDF]
Curr Res Food Scivan der Sman R +4 more
europepmc +1 more source
Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose. [PDF]
J Food SciPonskhe K +5 more
europepmc +1 more source
Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation. [PDF]
Front MicrobiolMolimi MB, Adebo OA.
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Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients. [PDF]
Curr Res Food SciHalm J, Nyhan L, Zannini E, Arendt EK.
europepmc +1 more source
Protein content and flour viscosity predict pasta quality in pinto bean germplasm. [PDF]
J Sci Food AgricHooper S +8 more
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'PULSE FICTION': Development of Slightly Processed Pulse-Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food Sustainability. [PDF]
Nutr BullArvisenet G +7 more
europepmc +1 more source
Enhanced bacterial cellulose production by Komagataeibacter xylinus using agro-derived flour nitrogen sources. [PDF]
Appl Microbiol BiotechnolAbsharina D +5 more
europepmc +1 more source
Physicochemical Properties of Sprouted Fava Bean Flour-Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles. [PDF]
FoodsMin Z +5 more
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Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours. [PDF]
FoodsFernandes SS +3 more
europepmc +1 more source
Enhancing phytochemical composition and nutritional profiles in dry bean varieties through roasting. [PDF]
J Sci Food AgricFashakin OO, Cichy K, Medina-Meza IG.
europepmc +1 more source